Tiny New York Kitchen: Morning Lemon Cake

I’m not going to lie about it anymore. There are mornings that I’m on the go and it’s so simple to grab a piece of my Morning Lemon Cake and a cup of steaming hot coffee and be on my way. Who says you can’t eat cake for breakfast? I think people should eat cake all day if they want to.

Ingredients

18 Tablespoons Unsalted Butter (Softened)

1 1/4 Cup Sugar

1 Tablespoon Lemon Zest

1 Teaspoon Vanilla Extract

1 Teaspoon Lemon Extract

4 Eggs (Room Temperature)

2 Cups Self-Rising Flour

Preheat your oven to 350 degrees.

Grease loaf pan and then line with parchment paper.

In a large-size bowl, beat butter and sugar for 5 minutes until creamy. Add lemon zest, vanilla, and lemon extract. Add egg, one at a time. Beat after each addition. Fold in flour and until combined.

Pour batter into prepared loaf pan. Place in oven and bake for 40 to 50 minutes.

Remove from oven and let cool for 15 minutes before removing cake frompan.

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"Just because Labor Day is behind us don’t put away your grill just yet. This is an easy and delicious weekend dish. Remember, whatever you can do on a grill you can do in a grill pan in the oven." - Victoria Hart Glavin of Tiny New York Kitchen

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Indivisible Greenwich, a local chapter of Indivisible, the national movement created to protect America’s democracy during the Trump Administration, will meet on Thursday, February 21st, at 7:00pm, at Eastern Middle School, 51 Hendrie Avenue, Riverside. The meeting will be a joint event co-hosted with Indivisible Stamford, a Stamford chapter of Indivisible.